Editorial Board   Guest Author

Mr. Beriker

John Beriker

Executive Chef, The Mission Inn Hotel & Spa

John Beriker is the executive chef at The Mission Inn Hotel & Spa directing the food and beverage programs at each of the hotel's four restaurants including Duane's Prime Steaks and Seafood, The Mission Inn Restaurant, Las Campanas, and Bella Trattoria, as well as catering for banquets, weddings, meetings and events, and in-room dining for the 238-room boutique hotel. He aims to further enhance guests' dining experiences from preparation to plate, sourcing the most fresh and interesting ingredients and produce found at California farms. Each dish reflects elevated techniques, drawing upon practices developed over his 25 years of experience working for acclaimed restaurants and hotels around the world. Under the guidance of renowned chefs Wolfgang Puck and Jean-Marie Josselin, Mr. Beriker rose to success from humble beginnings as a line chef at a 5-star restaurant within a 260-room hotel in New Jersey to developing a well-recognized fusion of classical French and modern California cuisine. Mr. Beriker spent time at famed restaurants including Spago before owning and operating his own restaurants, Rustica in Beverly Hills and B Restaurant & Bar in Idaho. The seasoned chef has received critical acclaim while serving as executive chef at notable restaurants across the world, including “Best Restaurant of the Year” in Singapore by the Ministry of Tourism in addition to “Best New Chef of the Year” in Hamburg, Germany by the French Restaurant Guide Gault Millau. Following his international residency, Mr. Beriker joined The Inn at Rancho Santa Fe, where he penned “The Inn at Rancho Santa Fe Cookbook” featuring signature recipes celebrated at the boutique hotel. Since then, he managed the culinary program of the busiest and largest Hyatt Regency in Texas, an 800-room property.

Please visit http://www.missioninn.com for more information.

Mr. Beriker can be contacted at 951-784-0300 or john@beriker.com

Coming up in November 2019...

Architecture & Design: Biophilic Design

The hospitality industry is constantly evolving to meet and exceed guest expectations. As a result, hotels are always on the lookout for new ways to improve the guest experience, and architecture and design is an essential part of this equation. Bold design is often the most effective way to make an exceptional first impression - an impression guests use to distinguish between brands. One design trend that is being embraced worldwide has become known as “Biophilic Design.” Biophilic design is based on the concept of biophilia, which is the theory that human beings have an innate tendency to seek out nature, natural elements, and natural forms. Biophilic design is more than hotels simply adding a surplus of plants; it involves incorporating specific design elements into a hotel in order to imbue it with a sense of wellness and well-being. Some of those elements include exposure to natural lighting; views of nature and rooms with a view; natural architectural patterns; salvaged or reclaimed woods of all types; reclaimed metals; sustainably sourced stone; living green walls and vertical gardens; and direct and indirect exposure to nature. Hotels that have incorporated biophilic design into their properties are reaping the benefits associated with this trend including reduced stress responses, better air quality, lower energy costs, and more positive guest reviews. Biophilic design has also been shown to improve guest moods and to satisfy consumer demand for environmental responsibility. Savvy hotel owners and managers are aware that nature-inspired elements enhance their guests' comfort and well-being, which is why this trend is becoming so prevalent. Biophilic design is just one topic in the fields of hotel architecture and design that will be examined in the November issue of the Hotel Business Review.